Sicilian Aubergine (eggplant) Caponata

Ingredients

• 6 tablespoons olive oil
• 3 aubergines medium or 2 large, cut into 2-3cm chunks
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 3 celery stalks chopped
• 1 yellow onion large, peeled and finely chopped
• 2 cloves garlic peeled and finely sliced
• 1 bunch leaf parsley fresh flat-, roughly chopped, plus extra to garnish
• 2 tablespoons capers
• 1 tablespoon white wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 5 tomatoes large ripe, roughly chopped
• 1 tablespoon tomato paste
• 2 tablespoons pine nuts toasted

Nutrition

• Calories : 250 calories
• Carbohydrate : 27 grams
• Fat : 15 grams
• Fiber : 10 grams
• Protein : 5 grams
• SaturatedFat : 2 grams
• Sodium : 520 milligrams
• Sugar : 12 grams